이산화염소 세척에 따른 고추의 안전성 및 품질특성 평가 연구 = Evaluation of Safety and Quality Characteristics of Red Peppers by Chlorine Dioxide Washing

다국어 초록 (Multilingual Abstract)

This study assessed the reduction of pesticide residues and microbial contamination, as well as the quality characteristics and field applicability, of chlorine dioxide (ClO2) washing in red peppers and red pepper powder.
Laboratory-scale experiments were conducted under various concentrations (0, 10, 25, 50 mg/L) and washing times (1, 3, 5 min). Pesticide reduction, microbial reduction (total aerobic bacteria, yeast and mold), and quality changes (weight, color, hardness, sugar content, sensory attributes, vitamin C, and capsaicinoids) were quantitatively assessed. Based on TOPSIS analysis, the treatment of 50 mg/L for 1 min showed the highest overall effectiveness. However, gas exposure monitoring indicated that 25 mg/L was the most appropriate condition for practical application when worker safety was considered.
Field trials were performed to compare water washing and ClO₂ washing using pesticide-treated red peppers. Changes in pesticide residues, microbial reduction, bioactive compounds, and physicochemical properties were evaluated under field conditions. Furthermore, field validation was conducted at three conventional red pepper farms using peppers cultivated under actual pesticide application practices. Although variations across farms and pesticide types were observed, ClO2 washing achieved overall reduction ranges of 0–57% in red peppers and 0–73% in red pepper powder.
Overall, washing with 25 mg/L ClO2 solution was determined to be a practical optimal condition that effectively reduces pesticide residues and microbial contamination while maintaining bioactive compounds, physicochemical properties, and worker safety. These findings indicate that ClO2 washing technology has strong potential as a postharvest safety management strategy for red peppers, and future studies involving diverse commodities, pesticide chemistries, and additional quality indicators are expected to further expand its applicability within the agricultural and food sectors.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 4
• 1. 시료 및 시약 4
• 2. 이산화염소수 제조 및 실험실 규모 세척 조건의 최적화 6
• 3. 이산화염소 가스 발생에 따른 안전성 평가 6
• 4. 이산화염소 세척 기술의 현장 적용성 평가 7
• 5. 분석 방법 9
• 5.1. LC-MS/MS, GC-MS/MS 분석 조건 9
• 5.2. 잔류농약 분석 12
• 5.3. 일반세균수와 효모 및 진균수 측정 12
• 5.4. 생리활성물질 분석 13
• 5.5. 품질평가 13
• 5.5.1. 중량 13
• 5.5.2. 색도 14
• 5.5.3. 당도 14
• 5.5.4. 경도 14
• 5.5.5. 관능평가 14
• 6. 통계분석 16
• Ⅲ. 결과 및 고찰 17
• 1. 시험농약 및 생리활성물질 회수율 검증 결과 17
• 2. 고추 중 이산화염소수 최적 세척 조건 설정 결과 19
• 2.1. 잔류농약 19
• 2.2. 일반세균수와 효모 및 진균수 31
• 2.3. 생리활성물질 33
• 2.4. 물리화학적 특성 36
• 2.5. 이산화염소 가스 발생에 따른 안전성 평가 39
• 2.6. TOPSIS 분석에 의한 최적 조건 도출 41
• 3. 고추의 이산화염소수 세척효과 현장 실증 연구 결과 43
• 3.1. 잔류농약 43
• 3.2. 일반세균수와 효모 및 진균수 47
• 3.3. 생리활성물질 51
• 3.4. 물리화학적 특성 55
• 3.5. 실제 고추농가에서의 이산화염소 잔류농약 저감효과 검증 60
• Ⅳ. 결론 63
• Ⅴ. 참고문헌 65